Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Vegetableoil -- for deep
Frying
1 lb Cleaned and filleted eel
Cut into strips 2" long and
3/8 " thick
2 Stalks lemon grass
Cleaned and cut into strips
2/3 c Chicken stock
2 tb Nuoc Mam sauce
OR
2 tb Maggi liquid seasoning mixed
With
1 ts Anchovy extract
1 tb Rice wine or dry sherry
1 ts Sugar
1 ts Sesame seed oil
2 tb Crushed roasted peanuts --
For garnish

*(Luon Xao Voi Sa Va Lac).

1. Heat the oil until hot and deep-fry the pieces of eel until crisp
and golden brown. Drain on paper towels and set aside. 2. Mix the
lemon grass, chicken stock, Nuoc mam sauce, rice wine, and sugar, and
heat in a saucepan. Just at the boiling point, add the fried eel
pieces, cover, and simmer for 3minutes. Stir in the cornstarch
mixture to thicken. 3. Place on a dish in a ring shape, leaving a
well in the center. Heat the sesame oil until very hot and pour this
into the well. Sprinkle the crushed roasted peanuts as a garnish.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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